Bricks Wine Advent Calendar 2017: Day 7

7 12 2017

In the first sign of undeniable Advent progress, we have finished the first six-pack column of the Bricks Wine Advent Calendar crate and are heading into the second.  Hard to believe that Advent is already 25% over, apart from living 12 posts from 4 different people over the last 6 days and thinking about repeating that pattern 3 more times.  The folks who compiled this calendar obviously have a love of the classics, as the first week of half-bottles, apart from the inaugural Canadian-sparkling-Gamay curveball and the glorious interlude into Austrian Gruner on Day 3, has been like reading the chapter titles of a Top Wines of the World textbook:  Brunello, Beaujolais Cru, Marlborough Sauvignon Blanc, Burgundy.  And if you look for the regional chapter title for pink wine, you will probably end up in Provence.  And if you end up in Provence, there is a greater likelihood you will find this wine than any other.

IMG_7191

Whispering Angel is a behemoth.  The Chateau d’Esclans estate was struggling when Bordelais Sacha Lichine bought it in 2006, inheriting vineyards in disrepair but featuring 80-90 year-old Grenache vines and a production with no market presence.  Lichine, looking out on the sunny French Riviera from his estate, identified a gap in the market:  heavy, sweeter white-Zinfandel-style rosé could not quench your beachfront thirst on a scorching day.  He conceived of rosé as a serious wine, made clean and light and dry, meant to disappear at resorts and in backyards with the drinkers scarcely noticing, pausing only to reach for the next bottle.  Whispering Angel, released the following vintage, went from 13,000 cases to over 375,000 cases of production within a decade.  If you’re counting at home, that’s 4.6 MILLION BOTTLES of the current 2016 vintage, sourced from a full 500 hectares of grapes from d’Esclans estate fruit as well as a swath of neighbouring vineyards.  To understand just how much of a thing it now is, you can now buy Whispering Angel gummy bears…that is, you could until they all sold out.

IMG_7193

Cork Rating:  5.5/10 (A perfectly cromulent cork.)

Whispering Angel has its formula down cold:  a blend of Grenache, Rolle (a.k.a. Vermentino – a white grape) and Cinsault, crushed and briefly macerated at very cool temperatures to prevent oxidation and preserve fresh flavours, fermented in stainless steel tanks and served icy cold, ideally on a yacht.  It succeeds, and continues to pull in critical acclaim despite becoming its own commercial empire, because the formula works:  it is both tremendously refreshing and carefully unobtrusive, thirst-quenching yet generally unmemorable.  It is a super pale farmed-salmon colour in the glass and delivers up citric aromas of lemon pulp, pink grapefruit and unripe peach, dusted with ginger and an herbal greenness like basil or chives and overlaid with a chalky minerality.  Its lithe, svelte body brings a splash of bracing freshness, like new snow, and ghostly notes of strawberry, tangerine, copper and lemon-lime, finishing tart thanks to straight lines of potent acidity.  It executes its mission to perfection and has spawned a thousand imitators, but for me the rosé category has lost a bit of its sense of interest as a result.

89- points

IMG_7195





KWM Whisky Advent Calendar 2017: Day 6

6 12 2017

No. 6 for Day #6 — I will give everyone involved the benefit of the doubt and assume that was cleverly intentional.  I was ultra-pumped to pull the extended-name Hyde 1938 No. 6 Sherry Cask Finish Black Label Special Reserve Irish Whiskey (phew) out of the calendar tonight, for two reasons:  (1) after I have (politely) campaigned for years to get more global representation in the KWM Whisky Advent Calendar, 2017 has seen FOUR different countries come out of cardboard box doors in six days; and (2) I absolutely adored the Hyde whiskey from the 2016 calendar, which almost made my top 3 overall from that year.

IMG_7142

Like that bottle (and all of Hyde’s lineup), this one sees time in two different kinds of barrels, starting out in bourbon casks before finishing in my nemesis, Oloroso sherry barrels, which lend salty kernel-y complexity to whiskies but also drive me to the point of near-insanity in their ubiquity.  Hyde’s mantra is “It’s all about the wood!” (actual promoted hashtag:  #itsallaboutthewood), which I would readily make fun of were it not for the fact that their website contains the best discussion of the details and effects of wooden barrel maturation I’ve ever seen.  When you walk the talk, I will grant you your double entendre slogan.

05_Wood_MolecularDance_1-1024x410

Photo credit:  http://hydewhiskey.ie/the-wood/.  They take wood seriously.

Hyde Irish Whiskey is named after Ireland’s first president, Douglas Hyde, and this “1938” bottling is a tribute to his inauguration year, despite having nothing else at all to do with that calendar year.  It’s a special small release (only 5,000 bottles made, as well as at least 384 mini-Advent bottles) that intriguingly combines an 8 year-old grain whiskey with an 18 YEAR single malt whiskey to make a punching-above-its-weight power blend.  The result smells equally sweet and herbal, part honey and vanilla, part lemongrass and fresh leaves, part nutmeg and eucalyptus and creme caramel.  Fruit shows up in spades as soon as the whiskey hits your tongue, buoyant cantaloupe, kiwi and honeydew, backed by seaweed, Dixie Cup spoons and that same lingering trace of minty greenness.  This is really, really impressive, much more layered than your standard expectation of Irish whiskey and a steal at an $80ish retail price.  Keep the Irish coming!!





Bricks Wine Advent Calendar 2017: Day 5

5 12 2017

By Dan Steeves

As a loyal reader and follower of Pop & Pour for the past few years, it is a great honour to have the privilege to contribute to the blog today! I am often reminded of how great the wine community is in YYC; how generous people are, and how so many people enjoy talking, experiencing, and sharing wine with each other. Today marks my first attempt at wine blogging, and I’m hoping the community goes easy on me!

img_4687

The streak of great wines continues on Day 5 of the Bricks Wine Advent Calendar with a delicious Sauvignon Blanc from Spy Valley Wines, based in the Marlborough region of New Zealand. Sauvignon Blanc is the heart of the New Zealand wine industry and the Marlborough region (located at the North end of the South Island) is where the majority of it hails from.  A combination of close proximity to the ocean, protective mountain ranges, high diurnal temperature variation (temperature change between day and night), and plenty of sunlight, all provide the Marlborough vineyards a long ripening time and help preserve the flavours and acidity in the grapes. When it comes to New World SB, there is no doubt that New Zealand is at the top of the podium.

Spy Valley Wines is a relative newcomer in the wine world, choosing to cultivate land in the Waihopai and Wairau valleys of Marlborough back in 1993. The winery gets its name due to its close proximity to an actual spy base (an international satellite communications monitoring facility) and they take their clandestine efforts seriously. It may not be noticeable at first (which is the whole point) but see if you can locate and decipher the secret codes found on the bottle and closure. You won’t need an enigma machine but you might want to use this website for help.

img_4691

Sleek and simple design with integrated Morse code on the label and screw cap! 🙂

Upon opening this wine and taking the first sniff, it is no secret what the wine is and where it is from. The wine has a clean nose with intense aromas of lime, grapefruit, melon, lychee, grass, and the telltale bell pepper. New Zealand Sauvignon Blanc is known for having bright and fresh citrus and tropical aromas as well as a green herbaceous side and this wine displays both, just as it should. On the palate, the wine has crisp acidity that gives a little zing on the tip of your tongue and shows flavours of lemon, lime, grapefruit pith, and green bell pepper. The wine displays a slight creamy texture, perhaps due to the 8% of the wine that is barrel fermented, but it is still light on its toes like a stealthy agent on duty.

88 points

Thanks to Bricks for introducing me to a beautiful wine. Another successful day of the Bricks Wine Advent Calendar completed!

2-Isobutyl-3-methoxypyrazine.svg

3-isobutyl-2-methoxypyrazine – aka Pyrazines – the compound responsible for the bell pepper aroma in wines can be found in many Bordeaux wines (Sauvignon Blanc, Cabernet Sauvignon, Cabernet Franc, Merlot, etc.) and is detectable in very low concentrations

 





KWM Whisky Advent Calendar 2017: Day 5

5 12 2017

By Tyler Derksen

As a reader of Pop & Pour from its inception, and a lucky participant in many tastings written up here, it is a thrill to be a guest-writer this Advent season.  While I am a big fan of wine, scotch is my first love when it comes to alcoholic beverages and it was a with enthusiasm that I accepted the opportunity to assist in writing up the whisky offerings in this year’s Kensington Wine Market’s Whisky Advent Calendar. I will certainly do my best to try to keep my personal biases out of these reviews; however, today is an unfortunate day for such an attempt, as the whisky du jour is the Gordon & Macphail Connoisseurs Choice bottling of 2004 Caol Ila.  Caol Ila (pronounced “cull-eela”) comes from the island of Islay, my favourite scotch region – so much so that I may have named my daughter after the island due to my love of the scotches produced there.

The Caol Ila distillery is located on the northeast coast of Islay overlooking the Sound of Islay, for which the distillery was named.  From the distillery one can look across the sound and see the island of Jura close by.  The distillery was founded in 1846 and is now part of the global spirit powerhouse Diageo.  Although Caol Ila makes remarkable single malt scotch, much of its significant production is used for blending, including in Johnny Walker.

IMG_4100

Today’s whisky is the younger (but more aged) sibling of the Connoisseurs Choice 2003 Caol Ila from the 2015 KWM Whisky Advent Calendar.  Judging by those tasting notes, however, this bottle is quite different.  The whisky was aged in first and refill bourbon barrels and is a light golden colour in the glass, characteristic of Caol Ila which is typically lighter in colour than many of its Islay cousins.  On the nose, the 2004 Caol Ila has the characteristic Islay peat, pronounced but not overpowering.  Mixing with the peat are aromas of fresh baked bread, caramel, banana and a subtle citrus note.  On the palate, the smoky peat remains well-balanced and does not obscure flavours of orchard fruit, vanilla, banana and baking spice with a hint of citrus zest lightening things up.  The finish is long and surprisingly it is the baking spices, not the peat, that stick with you.  I have yet to try a Caol Ila that I did not enjoy, and this offering is no different.  An auspicious start to my blogging career!





Bricks Wine Advent Calendar 2017: Day 4

4 12 2017

Well, after a riotously successful guest author turn yesterday, you’re stuck back with me tonight.  Thankfully, there seems to be no “stuck” and no neutral gear in the Bricks Wine Advent Calendar, which just keeps churning out half-bottles of interest on the daily like it’s no big thing.  We’re at 4 for 4 in terms of legitimately interesting, well-made, high-quality, non-seat-filler wines, and I get the feeling there’s going to be 20 more where that came from.  I should have known that tonight’s producer would end up in this calendar, as Beaujolais’ Manoir du Carra (at least in my experience with them) seems to be the king of the small-format wine.  My first interaction with the winery was in the form of a highly rare but utterly magnificent (for those solo wine-drinker households like mine) 500 mL bottling of Cru Beaujolais, a format that I would like every winery in the world to emulate, as it ends up being either a glass-and-a-bit-each weeknight dinner almost-bottle for two or a vinous feast less the hangover for one.  Turns out MdC can bring it in 375 mL format too.

IMG_7166

Tonight’s offering is the 2015 “Montee de la Tonne” (which roughly translates to “The Rise Of The Ton”, which I don’t understand) from Fleurie, which is one of 10 top “Cru” sub-regions of Beaujolais, known for its elegant, almost pretty, wines.  Manoir du Carra owns 50 separate vineyard plots within Beaujolais, and Montee de la Tonne is one of them, a 1.5 hectare micro-plot of 50 year-old wines just recently acquired by the producer that it holds in significant esteem.  Like all red Beaujolais, the wine is 100% Gamay, fermented partly through carbonic maceration (an intra-grape fermentation process spurred by CO2 and an absence of oxygen that enhances bubble-gummy fruit flavours) and then aged in large natural oak barrels for 3-4 months before bottling.

IMG_7168

Cork Rating:  2/10 (Can we all agree to eradicate all “Mis En Bouteille” corks from existence?)

First impressions:  this is a surprisingly deep and vivid purple colour, still mostly transparent but pretty amped up for Beaujolais.  The crisp herbal, floral nose evokes roses (complete with stalks and thorns) and potpourri, softened by felt and spiked with pepper, surrounded by a mist of strawberry and raspberry fruit and just a whiff of banana skins, the latter likely a product of the carbonic fermentation process.  Powdery yet poised on the palate, kept haughty by emery board tannin and piercing rivulets of acid, the Montee de la Tonne flashes class and subtlety with a careful flavour mix of dusty currant, sidewalk chalk, dried flowers, rocks and rain, never quite letting you in but letting you admire its sophistication from afar.  Like a black and white movie star, this is cast in hazy heroic tones, admirable but not fully reachable, a true throwback.

88 points

02155077

It’s probably not what led to the banana skin aromas in this wine, but isoamyl acetate can result in banana smells in some bottles.  The chemistry continues…





KWM Whisky Advent Calendar 2017: Day 4

4 12 2017

Man, this 2017 calendar just continues its emphatic strides towards difference and individuality and I just keep loving its uniqueness.  We get two new Whisky Advent firsts today (at least in my four years of following along):  (1) first ever CANADIAN whisky, and (2) first ever plastic bottle embedded in the calendar.  I almost dropped it pulling it out of slot #4 it was so light.  This is the very first ever spirit offering from Niagara’s Wayne Gretzky Estate Winery, the Red Cask Premium Crafted Whisky, which is distilled from locally grown grains and then, in a nod to its roots, matured in the winery’s own red wine barrels.  Very cool.  It has to be one of the least expensive whiskies ever to grace the KWM Whisky Advent Calendar as well, tipping the scales at a svelte $44 for a full bottle.

IMG_7141

This inaugural Advent offering from our home and native land is great to look at, a pleasantly burnished amber colour impressively obtained given what I wouldn’t expect to have been an extraordinarily long maturation period.  It smells equal parts spicy and toasty, cinnamon and charcoal, layered with elastic bands, Old Fashioned-style citrus and melon fruit.  The double-take portion of the whisky comes in the form of its ultra-satiny, almost gelatinous texture, like a Jello shot or an alcoholic Jujube.  It billows out on the tongue like a roasting marshmallow and then sits there, inflated and cooked on the edges, hanging out.  I wrote “is this rye-based?” when pepper and sandpaper started biting my tastebuds, and I was at least partially right:  it’s part aged rye, part malted rye and part corn-based whisky, each distilled separately.  The corn comes through in the Bourbon-esque caramel, burnt orange and Creamsicle flavours, lending easy approachability to the whole affair.  On the whole, while the mouthfeel seems slightly exaggerated, this stands up quite well as a solid weeknight sipper.  O Canada.





Bricks Wine Advent Calendar 2017: Day 3

3 12 2017

By Raymond Lamontagne

I should begin by emphasizing just what an honour it is to join Peter and Dan on this Bricks Wine Co. Advent journey. I remain a relative newcomer to the Calgary wine community yet have had the pleasure to meet so many knowledgeable, friendly, and dynamic people over the past year or so. It has been immensely moving and powerful to be welcomed into this community with open arms …  I wish to thank everyone from the bottom of my heart, and beg your continued tolerance as I haunt your shops, standing around the tasting bar, making random comments about terpenes or field blends and almost certainly distracting you from more important business.

IMG_0483

The evidence …

I am ecstatic that my inaugural foray into the world of wine blogging is a Gruner Veltliner. Gruner is likely my favorite white grape. I say likely because Riesling sometimes bumps it from that lofty perch, as a function of day, my mood, producer or region in question, etc. This is a great microcosm for the reality in Austria, where Riesling continues to carry more status and prestige while Gruner toils away, sometimes in the doldrums of plonk for “wine pubs” but also at the pinnacle of age-worthy sips capable of winning prestigious tastings against world-class Chardonnays. I like well-crafted Gruner so much that one of my cats was nearly christened “Veltliner”. My partner swiftly vetoed this notion (but was ultimately OK with “Spatburgunder”). Why the obsession? Simply put, Gruner can get weird. A good tasting wheel will depict all manner of curious aroma attributes rarely experienced elsewhere, including green beans, lentils, root cellar, compost bin, lovage (a savory “old country” herb that vaguely recalls soy sauce or Maggi seasoning), old socks, the less polarizing apples and limes, and above all, white pepper. Peppery aromas in wine are due to a compound called rotundone, also found in a few other varieties (most famously Syrah). Although rotundone levels are notoriously susceptible to various wine-making decisions, Gruner can deliver a zesty, earthy vortex that garners an occasional comparison to Sauvignon Blanc but which in my view is wholly unique.

726bad72-5b6f-40a6-bfc5-d581cd18d287

Rotundone … One of the aforementioned terpenes and a much better molecule than TCA.

So what of this 2016 single vineyard Huber Obere Steigen? Markus Huber has expanded a 250 year-old family operation into a big success story with international reach, seemingly without compromising his focus on precise, elegant wines that express their origins. Huber gives Gruner its just due, with the latter comprising 75% of varieties handled at the winery. The Traisental DAC is a small wine region south of the Danube river, below the famed Wachau, and here terrior reigns supreme. Full of chalk and conglomerate rocks, the soils yield full-bodied wines with firm mineral structure. Gruner from this region is known to be particularly fruity as well, yet not at the sacrifice of that all-important peppery spice. The Obere Steigen site enjoys its own unique microclimate due to its terraced nature. This emphasis on terrior or place is relatively new in Austria. Historically, more emphasis was placed on variety alone. Controversy around this difference in emphasis remains, but Markus Huber appears more than happy to let his DAC flag fly.

IMG_0489This is a pleasing yellow hue with a slight green tint. Nose hints at the crystalline mineral power within. I’m getting yellow apple, fresh parsley, snap peas, mango, and a potent undercurrent of musty white peppercorn. The herbs are more vibrantly green than umami in character. On the palate this is precise and linear, with acids brisk but not punishing … Although hang on, there’s some tangy lemon juice bite after a few sips. A compost bin funk, like old apple cores and lawn clippings, starts to creep in around a fundamentally solid core of green pears and apples, white peach, and lemon-lime zest resting on a chalk and wet slate base. This gentleman is dressed in a dapper suit but there’s something off, perhaps some mud on his dress shoes. Fruit? Check. Minerals? Check. Rotundone? Check. I’ve had Gruners that bounce around a lot more than this one, flopping around like a fish in a boat and always changing their look. This one is less dynamic and more cohesive and laser sharp, with just a slight halo of corruption … Not a bad thing in this case.

IMG_0488

90 points





KWM Whisky Advent Calendar 2017: Day 3

3 12 2017

English whisky!!!  One of the very few improvement suggestions that I’ve had for Whisky Advent Calendars of years past was a slightly heavier global focus, now that world powers like Japan and Taiwan and India are starting to flex their muscles in the whisky arena with impressive results.  I did not previously include England in this category of nations knocking on Scotland’s door, nor did I even know that English whisky was a thing, but The English Whisky Company is here to make it one.  Just established in the latter part of 2006, featuring the new and sparkly St. George’s Distillery in Norfolk, England (which has as many bells and whistles and bistros and gift shops as any Napa winery), the English Whisky Co. produced England’s first single malt whisky in over a century a few years later and remains one of only a handful of active distilleries in the whole country.  Part of the impetus behind the founding of the venture was that Norfolk is a world premier region for barley (who knew those existed) whose crops were often shipped over to Scotland for use in scotch production; since whisky is basically malted barley, yeast and water and Norfolk had all of these things, they ultimately just decided to keep their barley and distill it at home.

IMG_7140

The most troublesome part of English whisky’s entry onto the global scene is that it wrecks the heretofore super-handy how-to-spell-“whisk(e)y” heuristic that I’ve repeated many times on this site:  if the country making the spirit has an E in it (e.g. Ireland), spell its product “whiskey” with an E, but if it doesn’t have an E in it (e.g. Scotland, Japan), spell it “whisky” without the E.  Well, thanks England:  this English Single Malt Whisky puts a big kibosh on that mnemonic.  The funniest thing about this is that they spell the name of this particular peated bottling “Smokey”, with an E, likely just to rub it in.

The Smokey is infiltrated with 45 ppm of peat phenols, which is tangible but not insane on the scale of peated whiskies.  It is pale and watery-looking and has all of the grimy industrial aromas that often attend when burned peat moss embeds itself into liquid:  old rags, mechanic’s shop, turpentine, baseball gloves, floating over wild grasses and canned pear.  The surprisingly viscous texture, round and warm, envelops you in smoothness, making the whisky come across much larger than its 43% abv.  It tastes sweet, to the point where I’m seriously mulling over the use of Splenda as a tasting note, attacking in confection with vanilla bean and icing sugar and cinnamon before the billows of smoke and diesel and moss roll in.  Welcome (back) to the single malt whiskey world, England — it’s good to have you.





Bricks Wine Advent Calendar 2017: Day 2

2 12 2017

This Wine Advent is not only historic for PnP as the realization of a longstanding calendar-format dream, but it will also mark the very first time in 400+ reviews that somebody other than me will take up the virtual pen for Pop & Pour.  I am honoured to be joined in this Advent blogging journey by two fellow Calgary students of wine who pair impressive technical knowledge with precise palates and a knack for communicating what they see and taste and feel:  Raymond Lamontagne (follow him on Twitter and Instagram here) and Dan Steeves (follow him on Twitter and Instagram too).  Their authorship journey officially starts tomorrow, as Ray will take the helm of the blog for Day 3 of Bricks’ wonderful (based on early returns) Advent Calendar.  But it turns out they came in handier than I expected earlier than I expected, and their palates and tasting notes were called on sooner…

IMG_7156

Not like I needed any more evidence that Bricks was taking this whole half-bottle Advent thing seriously after last night, but I got it the second I peeled back the wrapping paper on Day 2 and “Brunello di Montalcino” stared me back in the face.  Yowza.  More specifically, tonight’s bottle was the 2012 Caparzo Brunello di Montalcino, a traditional-style bottling from an old-school producer recently given new life.  Many know Brunello as Italian wine royalty, and likely the apex of what the Sangiovese grape can do (more specifically, Brunello was once thought to be its own grape varietal but later shown to be a particular clone of Sangiovese called Sangiovese Grosso), but its life as a classified wine region is surprisingly short — it only received formal DOC status in 1968.  Caparzo was founded at almost exactly that time, when there were only a baker’s dozen official Brunello producers in the world.  It was later sold in 1998 to Elisabetti Gnudi Angelini, who had married at age 20 into a pharmaceutical empire, was widowed young, and then took a left turn with her life into the world of Tuscan oenology, where she has become a standout.

IMG_7157

Cork Rating:  1/10 (Real Talk – This is one of the worst corks I have ever seen.  “Italia”??  Really? You’re a Brunello, for god’s sake!)

I LOVE Brunello.  I was not expecting to see a half-bottle of it, well, anywhere, let alone in Day TWO of this calendar, but I dove in with great anticipation, especially since 2012 was a highly esteemed vintage.  The wine was a gorgeous silky ruby in the glass and smelled like…mildew?  Old dirty showers?  Wet newspapers?  Oh come on.  I have been on a solid streak of luck when it comes to avoiding wine faults recently, but this bottle was horridly, outrageously corked, infected with the fungal-induced TCA compound from the cork (incidentally, they always say that smelling the cork is a plebeian’s approach to checking for taint, but this cork smelled like a dead giveaway, so maybe check your premises).  Ordinarily, throughout the entire prior history of my blogging career, my review would have been sunk — the wine was ruined.  But ordinarily I did not have TWO other people drinking the exact same wine with pens at the ready!  Raymond and Dan, called in on an emergency basis, sent me the following notes and (agreed) score for this bottle.  You guys are lifesavers.

mfcd00000588-large

Damn you 2,4,6-Trichloroanisole (TCA).  Worst molecule ever.

“Nose of dried red and blue flowers (iris, rose, potpourri), anise, white pepper, a whiff of roasted almond.  Palate is loaded with tart cherry pie, cranberry, tomato, and unripe raspberry smeared on a leather-bound book.  Some orange peel also emerges, along with oily tobacco, walnut, tar, coffee bean, and a handful of iron filings and road dust.”  [Ray]  “I get most of those descriptors as well.  I would say in general it’s not a big Brunello and seems meant for more early drinking but does have solid structure.  Definitely tart cherry and cranberry on the palate and then the leather, thyme, black tea and stone/rock dust flavours take over.  Originally I thought the finish was a bit short but as the wine opens more it lengthens — still not overly long but enough to make you contemplate why Brunello is so good.” [Dan]  I’m sad I missed the experience (mine tasted like mouldy laundry) but remarkably relieved that any readers of this post do not have to.  Fingers crossed for better luck tomorrow!

89 points





KWM Whisky Advent Calendar 2017: Day 2

2 12 2017

I am loving the confusion-inducing no-frame-of-reference newcomers in the 2017 KWM Calendar.  I am almost certain that this is the second offering in a row that has not even seen a sister bottling or other distant relative in any prior calendar:  the Deanston 12 Year Highland Single Malt rang exactly zero bells for me, although I did note that you could not ask for much more of a presentation contrast as compared to yesterday.  Some graphic designer actually worked on this bottle, and Deanston’s website is so slick that you instantly figure this must be another one-off distillery recently subsumed by a massive beverage giant.  And you would be right.

IMG_7110

As a distillery, Deanston is only a half-century old (and 8 of those years were spent not operating, so they may not count), but the distillery gets its history from its structure, a legendary shuttered cotton mill built in 1785.  After the mill closed in 1965, the distillery used its skeleton to start up business, releasing its very first single malt nine years later in 1974…and then ceasing production eight years after that.  The mill probably had a better track record.  In 1990, Deanston’s sold to a distilling conglomerate that is now part of the Distell Group, a South African-based giant which owns many many many alcoholic things (including the ubiquitous Obikwa and Two Oceans wine brands, among dozens more).  Not quite an old mill story anymore.

Deanston’s 12 Year offering is a beautiful deep amber colour after marinating in ex-bourbon casks.  The normal bourbon-induced sweet vanilla aromatic bounty doesn’t fully show up on the nose though, replaced by salt licks and a grainy mealiness, lightened by honey and flowers and sharpened by oolong tea.  Just like yesterday’s Cadenhead’s 12 Year, this one is gritty and biting on the tongue, almost even tannic, filled with cedar shavings and dust circling around frozen peach, burnt angel food cake, topsoil and butterscotch.  It has a similar blue-collar feel to the Cadenhead’s (or, more accurately, the Dailuaine-Glenlivet bottled by Cadenhead’s), but it’s nowhere near as evocative.  Not a disappointment for its $70 retail price tag, but not an overreacher either.





KWM Whisky Advent Calendar 2017: Day 1

1 12 2017

Aaaaaand we’re back.  I am almost flabbergasted to say that this is the FOURTH straight year I will be live-blogging through Whisky Advent, all thanks to the near-superhuman efforts of Andrew Ferguson and the Kensington Wine Market, whose Whisky Advent Calendar has quickly gone from quirky daily education and liver damage to can’t-miss holiday imbibing and has sucked me further into the world of whisky than I could have expected.  By the end of Advent there will be over 100 whisky reviews on Pop & Pour, which is not something I had envisioned when the site first started up, but an experience I will never forget (especially on Advent Day 17 when I’m ready to die).  One big change this year is that I’m sadistic enough to have also acquired a Wine Advent Calendar this year (which you’ll hear much more about in a couple of hours) and will thus be calling on expert whisky assistance to help me traverse the Advent trail:  frequent PnP tasting collaborator and awesome spirit aficionado Tyler Derksen will be contributing his first whisky reviews on the site over the course of these 25 days.  Give him a Twitter follow so as not to miss his posts!

IMG_7101

Take 4.  Bring it.

After opening 74-odd little cardboard doors and drinking 74-odd KWM calendar whiskies, you wouldn’t think there would be much room left for surprise, let alone confusion, but tonight there was plenty of both.  The first thing I saw on the whisky label was “Campbeltown”, a once-happening but now nearly abandoned distilling region (something I know due to Past Calendar Knowledge) currently home to only 3 distilleries.  The thing is, the names on this label were none of those three.  It turns out, as far as I can tell, that this is a release from an independent bottler called WM Cadenhead’s, who acquires pre-made whisky from distilleries and releases it under its own branding, a common Scottish practice.  The bottler is based in Campbeltown; the distillery from which the whisky came, not so much.  It is the extraordinarily unknown Dailuaine-Glenlivet Distillery in Speyside, founded back in 1853 and now, like so many others, part of the Diageo empire.  Despite its significant annual production, it doesn’t even have its own website and only the tiniest fraction of its creations get released under the D-G label — most of it ends up as part of the Johnnie Walker blend.  I’m not sure how Cadenhead’s got this, but it may be as much a peek behind the Dailuaine curtain as we ever get.

IMG_7102

First impressions:  this is 55.9% alcohol.  Welcome to Advent.  It is an almost eerily pale straw colour, and even with water added it still emits crusty cheese-rind and dried shoe polish aromas layered over hard toffee candy and smacks of salt sea air.  As you might expect of something of this concentration, it is both explosively fiery and pleasantly gut-warming, starting almost gritty but leaving glowing embers of contentment after you swallow.  It reminds me of an old abandoned log cabin on the beach, powered by kerosene, with bear pelt rugs and traces of fish skins lingering, matchsticks and Neo Citran.  It’s rustic, rough around the edges, but full of soul, and the more I had the more I enjoyed.  But again, 55.9%.  Onward!





Wine Review: Black Market Wine Co. – Contraband Portfolio Tasting

15 11 2017

[These bottles were provided as samples for review purposes.]

What do you do if you’re a busy Calgary-based professional with a hectic day job, multiple kids, a swath of family responsibilities, yet an ever-increasing burning passion for wine?  If you’re me, you start a small local blog and struggle to publish one post a week.  (Last post:  13 days ago.  Sorry guys.)  If you’re Rob Hammersley and Michelle Shewchuk, on the other hand, you pick up the hustle, go about 20 light-years further and start your own garagiste winery in the Okanagan on the side, while still juggling full-time careers, volunteer activities and parenthood.

IMG_7037

Branding majesty.

This cunning Calgary cabal has managed to work around their weekday gigs (Rob is in corporate finance; Michelle is a flight attendant) and their location in another province, forge relationships with local growers, learn the ropes of the winemaking business and come up with maybe the single best suite of branding for a winery anywhere in Canada, creating a bit of a cult following along the way.  Add in an early embrace of online sales and the Black Market Wine Company is quickly accelerating from illicit side dream to successful reality.

IMG_7052

I first came across Black Market a couple of years ago and was instantly drawn in by the Illuminati-meets-Ponzi-scheme labelling, looking like the back of the US dollar in some horrific alternate Dan Brown universe.  The striking images on the front labels draw people into the intentional web of secrecy and intrigue expressed in snippy verse on the back of each bottle, piquing curiosity and pulling people further into the glass for answers.  By then, you’re in the winery’s hands, waiting to be led where they want to take you.  It certainly does not hurt that the juice within does not disappoint (and that its creators are from my hometown), and I have followed their progress ever since that initial encounter.  This is the first time I have had an opportunity to taste through the entire Black Market portfolio, but not the last time I will be cracking these wines and letting the mystery wash over me. Read the rest of this entry »





Wine Review: Dirty Laundry, The Whites

2 11 2017

[These bottles were provided as samples for review purposes.]

IMG_7014

One of these things is not like the other…

Now that snow has blanketed the land and any remaining warm thoughts in Calgary’s mind have been augured away by blistering Arctic winds, I can fully admit that I tasted these Dirty Laundry wines in the wrong order.  I cracked the rosé and red portions of my sample pack back when fall was still a thing (last week) and saved the sunny patio portion of the tasting until it seemed like a cruel joke; serves me right for breaking with orthodoxy and not going lightest to heaviest like the textbooks all say.  But we persevere. I’ve always found Dirty Laundry’s white lineup to be a bit more impressive and consistent than its reds, and they have a particular affinity for Gewürztraminer, the grape that everyone seems scared to focus on too heavily but which truly rewards any such special attention.  However, tonight I got to dive into two bottles that I hadn’t tried before today, starting off with my favourite grape of them all. Read the rest of this entry »





Wine Review: Dirty Laundry, Pink & Red

26 10 2017

[These bottles were provided as samples for review purposes.]

IMG_6987

Okanagan label mastery.

Dirty Laundry is a winery best experienced in person, as it features a combination of location, history and brand awareness that is next to impossible to top.  It is perched up above the ideally named Summerland, BC, elevated over the Okanagan’s main highway, with vineyard views for miles and a patio strategically located to be drenched in scenery.  This spot was once, back in the era of the Canadian Pacific Railway’s initial construction, the home of a renowned and well-attended laundry service run by an AWOL railroad construction worker who had found a more lucrative calling; his fortune, and the popularity of his laundry business, was due in no small measure to the brothel being run discreetly on the upper floor while the clothes were cleaned below.  A couple of centuries later, the business currently occupying the land knows a good story when it sees one and has turned the tale of the dirty laundry into a branding behemoth that seeps into everything from wine names to labels to tasting room decor to the guest homes for rent on the property, the Bordello House and the Parlour House.  They commit to the identity, keep their humour on high alert and leave their prudishness at the door, and people keep coming back.

The wines themselves may be in a state of flux, caught between wanting to appeal to the widest possible audience and the crowds in for a good time and a novelty bottle-stopper and aiming for a higher level of quality, a product that captures attention in a different way.  I am rooting for them to succeed, as personality and creativity and branding effort are more than welcome in my own world of wine.  The below releases, recent rose and red offerings from Dirty Laundry and the first of a two-part review series, were an excellent chance for me to check in on the winery for the first time in a while and see where they were on their cheeky, quirky voyage. Read the rest of this entry »





Wine Review: Stag’s Hollow Fall Reds

18 10 2017

[These bottles were provided as samples for review purposes.]

IMG_6962

If this is where we are in the Okanagan, we’re in good hands.

What’s this?  Two reviews in the span of three days??  Is this inspiration or panic?  Turns out it’s a little of both.  For reasons that will shortly become clear, the next couple of months are going to be content-intense here at Pop & Pour HQ (aka my kitchen table), which has me geared up and focused on my current inventory of samples to make sure everything gets its full and proper due.  But I’ve also had a lingering eye on these particular wines ever since they landed on my doorstep, as they represent the latest missive in a wonderful conversation I’ve been having over the past months and years with one of the most intrepid, curiosity-filled, quality-focused wineries in the Okanagan Valley, Stag’s Hollow.  Over the summer I looked in on the white and pink side of their portfolio, but now that my trees no longer have leaves, the time has come to fully commit to autumn, and tonight’s trio of reds has me in the mood to cast off thoughts of T-shirts and shorts and embrace my favourite season.  This lineup features an Okanagan stalwart, only rarely done justice; an utter Okanagan rarity, borne of winemaker Dwight Sick’s unabashed intention to push viticultural limits in the region; and a burgeoning Okanagan star that will hopefully soon get the attention and acreage it deserves.  Pinot Noir, Grenache (!), Syrah. Read the rest of this entry »